Combine chicken drumsticks, chicken thighs, oregano, garlic powder, paprika, pepper and 1/4 teaspoon salt in a medium bowl; stir well to coat.

Heat oil in a large high-sided pan or Dutch oven over medium heat. Add the chicken; cook, turning once, until golden brown on each side, about 8 minutes total. Transfer to a plate, leaving the juices in the pan. Add bell pepper, onion, olives and garlic to the pan; cook, stirring occasionally, until tender and fragrant, 3 to 4 minutes. Add broth, stirring to scrape up the brown bits on the bottom of the pan. Stir in rice, tomatoes, bay leaves and the remaining 3/4 teaspoon salt. Place the chicken on top of the rice; bring the mixture to a light boil. Reduce heat to medium-low; cook, half covered, until the rice is tender, most of the liquid is absorbed and instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 60 minutes. Remove from heat. Add peas on top of the chicken and rice; cover and let stand until the liquid is absorbed, about 15 minutes. Discard the bay leaves.